Cabbage Tart with Goat Cheese

Dinner Oct 25, 2023

Note: One of our favorite way to use red cabbage. I was very surprised be how good cabbage could be in a quiche. The linked recipe includes instructions for a crust, but I always make my own ahead of time. Recipe is for one, 9 inch quiche.

Filling Ingredients:

400g Red Cabbage

1 Shallot

1 tablespoon Canola Oil

⅔ cup (150ml) Stock

6 sprigs of Thyme

4 eggs

1¾ cups (400ml) Whole Milk Kosher salt and freshly ground black pepper 100g Goat Cheese

Filling Directions:

Rinse the cabbage and remove the hard stem pieces and slice thinly with a sharp knife or mandoline. Peel and chop the shallot.

Remove thyme leaves from tough stems from 4 sprigs.

Heat oil in a pan. Sauté the shallot until soft over medium heat. Add the red cabbage and broth and simmer over low heat for about 15 minutes until the liquid has evaporated. Remove from the heat, add thyme leaves, and allow to cool.

Distribute the red cabbage in the prepared dough base.

Mix the eggs with milk, season with salt and pepper, and pour over the cabbage.

Sprinkle with crumbled goat cheese.

Bake in a preheated oven at 425°F (220°C) (or 400°F (200°C) in a convection oven) until golden brown, about 40-50 minutes.

Garnish with remaining thyme and serve in slices.

EatSmarter!'s Crust Ingredients:

1 egg

200g Pastry Flour

100g Margarine[or Butter!], cold

Cold Water

Salt

EatSmarter!'s Crust Directions:

Separate 1 egg and set aside the white for later use.

[The white is added with the other eggs to the quiche base.]

Sift the flour, and mix with small pieces of margarine. Knead with the egg yolk, 3-5 tablespoons of cold water and a pinch of salt to make a medium stiff dough. Wrap in plastic wrap and refrigerate for 30 minutes. Meanwhile, prepare the filling.

Roll out dough on a floured work surface, place in an ovenproof dish and form an edge.